Posts from Olive Oil

When it comes to quick appetizers for a crowd, we're big fans of the classic cheese, deli meat, and cracker combo. With a choice or two of each, everyone is happy! We normally go for fairly basic crackers and concentrate on the toppings instead, but this box of new-to-us Triscuit crackers called out to us from the shelf.

Herb-infused olive oil is fantastic for making a special salad dressing, drizzling over a dish of pasta, or simply as an appetizer with chunks of great artisan bread. Making it yourself is super easy - and can make a great DIY gift to share with your friends!

Q: I've been trying to find a best way to store olive oil, since I got a larger bottle than normal and don't want it to go bad. Some sources advise to store it in the fridge... but there's counter-advice on that as well.

Olive oil is one of our favorite splurges, but due to living on a tighter budget lately, we have been on the lookout for more affordable yet good quality brands. So we were intrigued when we were given the chance to try California Olive Ranch's new Everyday California Fresh Extra Virgin Olive Oil.

Olive oil is like coffee, tea, and chocolate in that it is one of the principal yet everyday luxuries of the kitchen. And there is olive oil, and then there is olive oil. We buy enormous cans of economical extra virgin olive oil for cooking, but we also love to have a bottle of really good stuff on hand for finishing dishes. Do you have a favorite finishing olive oil?

A few weeks ago Melissa Clark had a recipe in her New York Times column that we knew we had to try: Homemade granola with pistachios, sunflower seeds, apricots — and a dose of silky, fragrant, slightly bitter olive oil. Zounds! we said, and clipped the recipe. Well, we're back to report on it, and watch out! This stuff should come with a warning label.